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Maple Pecan Banana Ice Cream

A delightful no-churn ice cream made with ripe bananas, maple syrup, and crunchy pecans that's perfect for warm days.
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Prep Time 10 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas Make sure they are fully ripe for maximum sweetness.
  • 1/2 cup maple syrup Can be substituted with honey or agave syrup.
  • 1/2 cup chopped pecans Can toast lightly in a dry pan for extra flavor.
  • 1 teaspoon vanilla extract Add an extra teaspoon for a stronger vanilla flavor.
  • 1/2 cup coconut milk or heavy cream For a richer version, substitute part with Greek yogurt.

Method
 

Preparation
  1. Peel and slice the ripe bananas and freeze them for about 2 hours or until solid.
Mixing
  1. In a blender, combine the frozen bananas, maple syrup, vanilla extract, and coconut milk or heavy cream.
  2. Blend until smooth and creamy.
Adding Nuts
  1. Fold in the chopped pecans.
Freezing
  1. Transfer the mixture to a container and freeze for at least 2-3 hours until firm.
Serving
  1. Once set, scoop out the ice cream, serve it up, and enjoy.

Notes

Store leftovers in an airtight container in the freezer for about a week. For best texture, consume within the first few days. Allow to sit at room temperature for a few minutes if it becomes too hard.